Prep time: 10 mins

Cooking time:  15 mins

Serving: 4



  • Only use the green part of spring onions 

You will need:

  • 10 chat potatoes (cut into 1cm thick slices)
  • 2tbsp of white wine vinegar 
  • 2 drizzles of Cobram Estate Extra Virgin Olive Oil 
  • 1 pinch of Salt 
  • 1 pinch of Pepper 
  • 10 Always Fresh Cornichons (cut in half - lengthways) 


  • 8 Always Fresh Capers
  • 1 green chilli - finely chopped
  • 1 handful of dill fronds - torn 
  • 4 eggs
  • 250g of Farm Smoked Tuki Trout  (skin removed and flesh flaked)
  • 2 handfuls of parsley leaves (roughly torn)
  • 4 tbsp Meredith Dairy Goats Curd 

Step 1

Boil the potatoes in plenty of salted water until tender. Drain well then place into a large bowl.


Step 2

The trick to a good potato salad is to dress the potatoes while they are warm, dress warm potatoes with vinegar and 2 tablespoons of oil. Season with salt and pepper to taste and gently toss to coat. Transfer to a large serving bowl. Sprinkle over cornichon’s and capers and some finely chopped green chill if desired for an extra kick. Add dill and spring onions.


Step 3

Heat a little oil in a non-stick frying pan, crack in the eggs, season and fry until the whites are set but the yolks are still runny.


Step 4

To serve, arrange eggs on top and flake over trout pieces. To finish, dollop over the goats curd.